"Oh hell, yeah! Now you're talking friends and neighbors! This could be the meaning of life itself. I equate Stone Cold's sauce with the most profound works of any of the world's greatest philosophers, and I suspect the Good Lord probably serves this in heaven. "Use on pork shoulder, steaks or pork chops."
Ingredients:
2 cups bottled chili sauce
1/4 cup cider vinegar
1 1/2 cups beer
1 medium onion, finely chopped
1/2 cup molasses
2 garlic cloves, minced
1/4 cup hickory flavored barbecue sauce (or J.R.'s BBQ sauce)
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce, to taste
Instructions:
1) In a medium saucepan, bring all the ingredients except the hot pepper sauce to boil. Reduce the heat to medium low and simmer, uncovered, until slightly thickened , about 15 minutes.
2) Stir the hot pepper sauce.
3) Brush the sauce on the meat in the last 15 minutes of grilling.
4) Te sauce can b refrigerated for up to two weeks.
Makes 4 cups, enough or 3 pounds of meat
Saturday, June 7, 2008
Kurt Angle's All American Pie
"It's true, it's true . . . this may be the best apple pie you're ever tasted! Kurt Angle may soon be your favorite World Wrestling Federation Superstar, and this will, no doubt, become your favorite apple pie. Kurt grew up in Pittsburgh, and his mom baked for her boys, who usually put away two of this delights in one sitting. Try the pie. Enough said"
Ingredients:
1 cup sugar
2 tablespoon flour
1 teaspoon ground cinnamon
Dash of ground nutmeg
6 cups peeled, cored, and thinly sliced cooking apples (assorted: Granny Smith Red or Golden Delicious, for example)
1 package Pillsbury ready made pie crust
1 Tablespoon butter
Instructions:
1) Preheat the oven to 425 degrees.
2) Combine the sugar, flour, cinnamon, and nutmeg.
3) Add the sugar mixture to the sliced apples and toss to coat the fruit.
4) Line a 9 inch pie plate with the pie crust, and fill it with the apple mixture. Dot the mixture with butter.
5) Add the top crust and pinch the edges.
6) Cover the edge of the pie with foil and make for 40 to 45 minutes.
Makes 6 to 8 servings
Ingredients:
1 cup sugar
2 tablespoon flour
1 teaspoon ground cinnamon
Dash of ground nutmeg
6 cups peeled, cored, and thinly sliced cooking apples (assorted: Granny Smith Red or Golden Delicious, for example)
1 package Pillsbury ready made pie crust
1 Tablespoon butter
Instructions:
1) Preheat the oven to 425 degrees.
2) Combine the sugar, flour, cinnamon, and nutmeg.
3) Add the sugar mixture to the sliced apples and toss to coat the fruit.
4) Line a 9 inch pie plate with the pie crust, and fill it with the apple mixture. Dot the mixture with butter.
5) Add the top crust and pinch the edges.
6) Cover the edge of the pie with foil and make for 40 to 45 minutes.
Makes 6 to 8 servings
Lita's Spicy Black Beans with Onion and Bacon
"Lita made very little money early in her career and she mastered the economical yet sassy dish while living in Mexico City. This dish was rumored to be in the catering table during the filming on Mel Brooks's classic film Blazing Saddles. True or not, take it from me this one is a winner. Like Lita, this dish is sassy . . . and unforgettable."
Ingredients:
1/4 pound bacon, chopped
1 large onion, peeled and chopped
2 large garlic cloves, peeled and chopped
2 1/2 tablespoons chili power
1 (4-ounce) cans black beans, drained and rinsed
2 teaspoons dried oregano
1 (16-ounce) can diced, peeled tomatoes, undried
Salt to taste
Freshly ground black pepper to taste
Instructions:
1) Cook the bacon in a large, heavy saucepan over medium heat until light brown, about 10 minutes.
2) Add the onion and garlic and saute until the onion is translucent, about 5 minutes.
3) Add all the remaining ingredient. Simmer until the mixture is thick, stirring frequently, about 12 minutes.
4) Season with salt & pepper.
Makes 4 servings
Ingredients:
1/4 pound bacon, chopped
1 large onion, peeled and chopped
2 large garlic cloves, peeled and chopped
2 1/2 tablespoons chili power
1 (4-ounce) cans black beans, drained and rinsed
2 teaspoons dried oregano
1 (16-ounce) can diced, peeled tomatoes, undried
Salt to taste
Freshly ground black pepper to taste
Instructions:
1) Cook the bacon in a large, heavy saucepan over medium heat until light brown, about 10 minutes.
2) Add the onion and garlic and saute until the onion is translucent, about 5 minutes.
3) Add all the remaining ingredient. Simmer until the mixture is thick, stirring frequently, about 12 minutes.
4) Season with salt & pepper.
Makes 4 servings
Chyna's Guacamole Salad
"Mama-cita! How can you not like this one? Our ninth Wonder of the World is becoming a bona fide Hollywood celebrity-and Hugh Hefner's favorite World Wrestling Federation Superstar! This is a great dish to have on hand watching Raw or Smackdown, but be sure to use fresh cilantro and don't skimp on the garlic!"
Ingredients:
2 ripe avocados
2 teaspoons fresh lemon juice
3/4 teaspoon salt
2 green onions, trimmed and thinly sliced
4 cherry tomatoes, chopped (optional)
1/2 teaspoon finely chopped fresh cilantro (optional)
1 clove garlic, peeled
4 cups mixed salads greens
Instructions:
1) Cut the avocados in half, remove the pits, and scoop out the flesh with a spoon. Combine with the lemon juice and slat in a bowl & mash.
2) Add the green onions to the mixture, and if desired , the tomatoes and cilantro. Press the garlic through a garlic press and add it to the mixture. Chill in the freezer for 10 minutes.
3) Mound the greens on 2 large or 4 small plates, and top on each with the guacamole.
Make 2 to 4 servings
Ingredients:
2 ripe avocados
2 teaspoons fresh lemon juice
3/4 teaspoon salt
2 green onions, trimmed and thinly sliced
4 cherry tomatoes, chopped (optional)
1/2 teaspoon finely chopped fresh cilantro (optional)
1 clove garlic, peeled
4 cups mixed salads greens
Instructions:
1) Cut the avocados in half, remove the pits, and scoop out the flesh with a spoon. Combine with the lemon juice and slat in a bowl & mash.
2) Add the green onions to the mixture, and if desired , the tomatoes and cilantro. Press the garlic through a garlic press and add it to the mixture. Chill in the freezer for 10 minutes.
3) Mound the greens on 2 large or 4 small plates, and top on each with the guacamole.
Make 2 to 4 servings
Triple H's Swordfish a la Helmsly
"Triple H is one of the most intelligent and best-conditioned athletes in the business, and he knows as much about nutrition as anyone. He started concentrating on bodybuilding as a teenager, and he has since shown many of his fellow grapplers the correct way to eat. It's important to use fresh swordfish and to avoid overcooking because it can get as tough as shoe leather. Old J.R. can also live without the watercress."
Ingredients
1 teaspoon butter or low-fat spray
1 1/2 pounds swordfish steaks
Salt to taste
Freshly ground black pepper to taste
1/8 teaspoon paprika
1/4 cup olive oil
2 tablespoons dried sweet or regular basil
2 tablespoons fresh lemon juice
Watercress (optional)
Instructions
1. Grease a broiler rack or broiling pan with the butter and place it about 2 inches below the broiler element. Preheat the broiler.
2. Wash the steaks and sprinkle them with the salt,pepper, and paprika. Place the steaks on the preheated broiler rack.
3. Coat the top of the steaks with half the olive oil and broil for 3 minutes. Turn the steaks over and coat the other side with the remaining olive oil, then sprinkle with the basil. Broil for an additional 4 to 5 minutes.
4. Sprinkle with the lemon juice and, if desired, garnish with watercress.
Makes 3 to 4 servings
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